TabyanInn

I love this shrimp stew. It is a thick seafood stew, not a watery one. It is similar to our chicken stew, more like an étouffée than a beef stew. My mother used to make this for me when I would come home from college—Cajun comfort food at its finest.

Ingredients:

• Roux
• 1 lb. shrimp, peeled
• 3 green onions, tops and bottoms separated
• 1 cup parsley
• Salt & pepper
• White rice, cooked

How To Make:

In a large pot, make a medium amount of roux. Add chopped green onion bottoms.

Add shrimp and cook until they are pink, about 20 min. Add salt & pepper, and about 3 pints water.

Stir and bring to a full boil. Boil for about 30 min. Add small amounts of water as needed to get a soupy consistency.

Lower heat to a simmer and add parsley and green onion tops. Cook for about 30 min more.

Serve over a plate of cooked white rice.

Optional: 15 min before the stew is done, drop in about 3 raw eggs. Do not break the yolks.

Prep time: 30 min. Cook time: 2 hours. Serves: 8.

Notes

Source: Rocky Tabyanan.